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These Vegan Butternut Squash Ravioli have a creamy squash filling with just a touch of natural sweetness. They’re coated in a vegan brown butter sauce and crispy bits of sage which add so much richness to this dish. Top them off with a bit of fresh ground black pepper and coarse sea salt for extra flavor in each bite.

Just like my homemade vegan ravioli with ricotta cheese, this recipe will show you how to make fresh vegan pasta dough from scratch!

pan fried vegan butternut squash ravioli with crispy sage on a scalloped black plate.
vegan butternut squash ravioli

This post was originally published on October 3, 2020 and has been updated on November 8, 2024.

Emily’s Recipe Notes:

  • Flavor: Rich, salty, and herby with a dairy-free brown butter sage sauce. The filling is slightly sweet from the squash.
  • Texture: Tender yet chewy from the fresh pasta dough. Creamy from the filling.
  • Cost: A fraction of the cost of store-bought vegan ravioli- about $4.75-$5 for the recipe (3-4 servings).
  • Time: Making your own ravioli at home takes a bit of time. But gosh! They are so good, it’s worth it. Overall the process is fairly easy. If you have a pasta maker, then this whole process will be even easier.

Why We Love These Homemade Ravioli:  Every time I go to the grocery store I try to find vegan ravioli. They’re so delicious and comforting. Recently, I haven’t been able to find any reasonably priced vegan ravioli. The ones I saw were close to 10 bucks for two servings. Well, all that is to say, I felt inspired to make my own. And thus, this recipe was born.

Vegan Pasta Dough ingredients:

ingredients like all purpose flour, olive oil, cornstarch and water on a stone surface.
vegan ravioli dough ingredients

There are two parts to making your own ravioli: the homemade vegan pasta dough and the homemade vegan ravioli filling.

Pasta Dough Notes & Substitutions

  • All Purpose Flour: I used King Arthur’s All Purpose Flour. It has about 11% protein content.
  • Vegan Egg Replacer: This is a combination of cornstarch and tapioca starch mixed with water. You could also use all cornstarch. I’ve also tested Bob’s Red Mill Egg replacer (2 tbsp + 6 tbsp water) and 1/3 cup of JUST Egg in this recipe- both work well!
  • Extra Virgin Olive Oil: For flavor and fat.
  • Salt: For flavor. 
  • Water: To bring the dough together.

Squash Filling Ingredients:

butternut squash ravioli ingredients on a wooden table.
what you’ll need for the ravioli
  • Butternut Squash: You’ll need about 1 1/2 cups of cooked squash for the filling. This is about 1 small butternut squash. 
  • Salted Vegan Butter: My favorites are Violife, Earth Balance or Country Crock Plant Butter.
  • Dairy-free Milk: I used oat milk but any unsweetened, unflavored plant milk will work.
  • Fresh Sage Leaves: You’ll need this for the filling and the sauce. 
  • Brown Sugar or Maple Syrup: To add a touch of sweetness to the filling. You can also use coconut sugar.

Helpful Equipment:

a ravioli press, rolling pin and pastry wheel on a wooden table.
helpful tools to make the ravioli
  • Large bowl: For mixing the filling. You can also blend it in a food processor.
  • Ravioli press, pastry cutter, cookie cutter, pizza cutter, or sharp knife: For pressing and cutting the ravioli.
  • Rolling Pin: This is necessary if you don’t have a pasta machine!
  • Optional- pasta machine or pasta maker: To roll out the pasta dough, this isn’t necessary but would make the process faster.

Step by Step Instructions 

Roasting the Squash

STEP 1: Cut the squash in half lengthwise and scoop out the seeds.

STEP 2: Coat the squash in olive oil and place cut side down on a baking sheet. Bake for 40-45 minutes or until tender.

STEP 3: Let cool slightly, then scoop the flesh out from the squash. Set aside until ready to make the filling. 

a halved butternut squash on a wooden cutting board with a silver spoon scooping out the seeds.
scooping seeds
a baked butternut squash half on a metal baking sheet with a silver spoon scooping out the insides.
baked butternut squash

How to Make Homemade Vegan Ravioli Dough

While the squash roasts in the oven, you can start making the homemade pasta dough. The fresh pasta only uses a few ingredients and steps.

STEP 1: Combine the all purpose flour and salt in large bowl. Make a well in the center and add the vegan egg replacer, olive oil, and 6 tablespoons of water (to start).

STEP 2: Mix the wet and dry together and use your hands to knead the dough in the bowl. As you mix the ingredients and begin kneading the dough, you’ll want to add a little bit of water at a time. I ended up using a total of 8 tablespoons of water to form a smooth dough ball.

TIP: Depending on the humidity and weather you may need to add a little bit more than that or a little less.

a large glass bowl with flour, olive oil, and vegan egg replacer in the center.
wet ingredients in the well
vegan pasta dough in a large glass bowl.
pasta dough before kneading

STEP 3: Transfer the dough to a lightly floured surface and knead for 8-9 minutes. 

TIP: Traditional ravioli recipes typically have you mix the flour and egg mixture on the counter. I’ve found that combining the ingredients in a mixing bowl and then moving everything onto the counter is actually less messy and overall easier.

STEP 4: After kneading the dough, cover the ball with plastic wrap. Let it rest for at least 45 minutes in the fridge. This resting period will make it easier to roll the dough out later.

a hand kneading the vegan pasta dough on a stone surface.
kneading dough
a dough ball of vegan pasta dough on a floured stone surface.
dough ready to chill

Making the Butternut Squash Ravioli

STEP 5: Make the butternut squash filling by combing the squash, melted vegan butter, oat milk, salt and sage in a large bowl (or food processor). Use a fork to whip everything together until combined.

STEP 6: After it rests, you’ll divide the dough ball in two and roll out each ball into a rectangle. This takes a bit of time because you’ll want to roll the dough out as thin as possible. Your dough should be about 1/16 of an inch thick.

TIP: If you have a pasta maker, you’ll roll the dough through the machine at this point to flatten it into pasta sheets. 

a potato masher in a glass bowl with the cooked butternut squash, melted vegan butter, oat milk and sage.
mashing filling
a glass bowl with the finished butternut squash filling.
finished filling
the rested vegan pasta dough on a wooden cutting board.
divided dough
the dough being rolled out.
rolling out dough

STEP 7: If using a ravioli mold, lay one rectangle of dough on the metal portion. Press the mold on top to create pockets for the filling. 

STEP 8: Spoon about 1 tablespoon of squash filling into each pocket. 

STEP 9: Lay the second sheet of dough on top and use your fingers or a rolling pin to gently press out all the air around each mound of filling. 

two hands laying the rolled out vegan pasta dough on a metal ravioli press.
laying dough on mold
a hand pressing the plastic ravioli mold on the dough.
making pockets
filling pockets
sealing 2nd pasta sheet

Trimming the Ravioli

STEP 10: Invert the ravioli mold onto a floured surface. 

STEP 11: Up next is the fun part! You get to cut out the ravioli squares and crimp the edges. You can use a ravioli cutter, cookie cutter or pizza cutter to do this if you have them. Or you can use a sharp knife and a fork.

TIP: Make sure to crimp all four sides. Also, it’s totally okay if a little filling leaks out of the sides while you do this step. Just make sure you have a good seal on all the edges.

two hands inverting the ravioli press to release the dough onto a floured surface.
inverting dough
a hand trimming the ravioli.
trimming the ravioli

How to Make Ravioli without a Press: 

  1. You can make ravioli without a mold. Roll out the dough and spoon 1-2 teaspoons of filling evenly spaced on the first sheet.
  2. Then lay the second sheet on top and use your fingers to press the air out around each mound of filling.
  3. Use a knife to cut the dough into squares: see the images below for a visual. ⤵️
how to make the homemade ravioli.

cooking the ravioli

STEP 12: Drop the shaped ravioli into boiling water and cook for 3-4 minutes.

STEP 13: Once they’re boiled, you can transfer them to a heated pan with some vegan butter and fresh sage. Pan fry about 3 minutes each side until golden.

a slotted spoon dropping the fresh ravioli into a large pot with boiling water.
boiling ravioli
the boiled vegan ravioli in a pan with sage and brown butter.
frying ravioli

Serving

These ravioli are so good when you crisp up the sides with some salty vegan butter

You can then plate them up and dig in! The vegan sage butter sauce adds so much richness and crispiness to this dish.

These Vegan Butternut Squash Ravioli are savory, salty, herby, and just about divine. They’re eggless, dairy-free, vegetarian, and vegan friendly but totally delicious.

The squash filling is creamy with just a touch of natural sweetness. Top them off with a bit of fresh ground pepper and coarse sea salt. All around, these ravioli have the perfect balance of salty and sweet.

Other Filling Ideas

This versatile pasta dough can be filled with so many different ingredients. A few more yummy vegan ravioli ideas are:

  • Vegan Spinach Ricotta Ravioli: With vegan ricotta, or another vegan cheese (you can also make homemade tofu ricotta)
  • Mushroom Ravioli: Sautéed mushrooms with some vegan butter and vegan parmesan cheese
  • Pumpkin Ravioli: Sub out the squash for pumpkin!

Other Serving Ideas

If you’re not a fan of sage or you don’t have it on hand, here are a few other ideas for serving these vegan ravioli:

  • Simple tomato sauce or your favorite sauce (vegan pesto would be delicious)
  • Grated vegan parmesan on top and a sprinkle of red pepper flakes
  • Or drizzle them with a little bit of olive oil and sprinkle on fresh cracked black pepper or flaky salt
a vegan butternut squash ravioli cut in half exposing the creamy filling.
finished vegan ravioli!

Storing The Butternut Squash Ravioli

Here’s how to keep your ravioli dough and assembled ravioli fresh so you can enjoy it whenever you’re ready!

Storing the Ravioli Dough

If you’re not shaping the ravioli right away, you can keep the dough in the refrigerator for up to 5 days. Here’s how:

  1. Wrap the dough tightly in plastic wrap to keep it from drying out.
  2. Place the wrapped dough in an airtight container to make sure it stays soft and doesn’t absorb any other fridge odors.
  3. When you’re ready to use it, let the dough sit at room temperature for about 15-20 minutes to make it easier to roll out.

Storing Shaped Ravioli in the Fridge

Once you’ve filled and shaped the ravioli, they can be kept in the fridge for 2-3 days before cooking. Here’s what to do:

  1. Lay the uncooked ravioli in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes it easy to transfer the ravioli later.
  2. Cover the entire sheet with plastic wrap to protect the ravioli from drying out.
  3. When you’re ready to cook, drop the ravioli into boiling water for 3-4 minutes until they float to the top and are heated through. Remove with a slotted spoon. 

Freezing the Ravioli

If you want to make the ravioli in advance or store leftovers, freezing is a great option. The ravioli can be frozen for up to 2 months:

  1. Place the ravioli in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours, or until they’re firm.
  2. Once frozen, transfer the ravioli to an airtight container or a freezer-safe bag. This prevents freezer burn and keeps the ravioli fresh.
  3. To cook from frozen, drop the ravioli directly into boiling water without thawing. Boil for 5-6 minutes until they’re cooked through and floating at the top.
a top view of vegan butternut squash ravioli with sage on a black plate.
vegan squash ravioli

More Vegan Recipes

Did You Make This homemade vegan ravioli recipe?

I’d love to know! Leave a star rating and comment below!

a vegan butternut squash ravioli cut in half exposing the creamy filling.

Vegan Butternut Squash Ravioli with Butter & Sage

4.96 from 24 votes
By Emily
These Vegan Butternut Squash Ravioli with dairy-free brown butter sage sauce are savory, salty, herby, and just about divine.
20 -24 ravioli
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings 20 -24 ravioli
20 -24 ravioli

Equipment

Ingredients

Filling

  • 1 small butternut squash, 340g or 1 ½ cups once baked and removed from skin
  • 1 tsp minced fresh sage
  • 1 tsp light brown sugar, or maple syrup
  • 2 tbsp salted vegan butter, melted
  • 2 tbsp soy milk or oat milk
  • ½-¾ tsp fine salt, to taste

Vegan Pasta Dough

  • 2 cups all purpose flour, 240g
  • ½ tsp fine salt
  • 2 tbsp Bob’s Red Mill Egg Replacer, plus 6 tbsp water (or use 1 tbsp cornstarch + 1 tbsp tapioca starch + ¼ cup water– see notes for more substitutions)
  • 1 tbsp extra virgin olive oil, plus more for kneading
  • 6-9 tbsp water, divided

Vegan Egg Wash (optional)

  • 2 tbsp oat milk, or other dairy free milk

Vegan Brown Butter Sage Sauce

  • ¼ cup salted vegan butter
  • 12-14 fresh sage leaves
  • Pinch of salt and black pepper, to taste

Instructions

Roast the Squash

  • Preheat oven to 375°F.
  • Halve the butternut squash lengthwise, remove seeds, brush with olive oil, and place cut-side down on a baking sheet.
    1 small butternut squash
  • Bake for 40-45 minutes until tender.

Make the Pasta Dough

  • While the squash cooks, make the dough. Sift flour and salt in a large bowl and create a well in the center.
    2 cups all purpose flour, ½ tsp fine salt
  • Make the vegan egg replacer. Mix the Bob's Red Mill Egg Replacer with 6 tablespoons of water in a small bowl, or mix cornstarch and tapioca starch with 4 tablespoons of water.
    2 tbsp Bob’s Red Mill Egg Replacer
  • Pour the prepared vegan egg replacer in the well along with olive oil and 6 tablespoons of water.
    1 tbsp extra virgin olive oil, 6-9 tbsp water
  • Fold flour into the liquid, then use your hands to knead the mixture in the bowl until dough starts forming.
  • Add water 1 tablespoon at a time as needed, then transfer to a floured surface and knead 8-10 minutes total until smooth (Tip: oil hands with 1 teaspoon of olive oil if needed).
  • Wrap tightly in plastic and refrigerate for at least 45 minutes to let the dough rest. The dough can be stored in the fridge for up to 5 days.

Prepare the Filling

  • Scoop the cooked squash into a bowl (avoiding skin). Add melted vegan butter, oat milk, sage, brown sugar, and salt. Whip with a fork until light and fluffy. Add more salt or sugar to taste.
    1 tsp minced fresh sage, 1 tsp light brown sugar, 2 tbsp salted vegan butter, 2 tbsp soy milk or oat milk, ½-¾ tsp fine salt

Assemble Ravioli- Using a Ravioli Press

  • Divide the dough ball in half and roll each half into a 6" x 14" rectangle (1/16" thick).
  • Note: Roll the dough thinner than you think necessary – when you think it's thin enough, roll it a bit more!
  • Place one sheet on the greased metal ravioli press and place the plastic mold on top to create pockets. (See below for shaping without a ravioli press.)
  • Fill each pocket with 1 tablespoon of filling. Cover with the second dough sheet, press gently together or gently roll the dough with a rolling pin.
  • Then invert onto a floured surface. Use a pastry cutter to trim off the excess dough and cut out each ravioli square. Reroll the dough scraps and repeat the steps above until you have 20-24 ravioli.

Assembly without a Press

  • Roll two 6" x 14" rectangles (1/16" thick) and brush both with vegan egg wash. On one piece, place 1 tablespoon filling drops 1" apart, then cover with a second dough sheet. Press gently between filling to remove air.
    2 tbsp oat milk
  • Cut into squares around filling and crimp edges with fork. Re-roll scraps and repeat. See photos in the post above.

Cook Ravioli

  • Boil the fresh ravioli in water 3-4 minutes (see notes if cooking from frozen).
  • Meanwhile, melt vegan butter with sage leaves in a pan, then transfer ravioli to the pan and fry 3 minutes per side until lightly browned and the sage is crispy. Serve warm and season with salt and pepper to taste.
    ¼ cup salted vegan butter, 12-14 fresh sage leaves, Pinch of salt and black pepper

Recipe notes

Vegan Egg Replacers:

  • This recipe has been tested with Bob’s Red Mill Egg Replacer, JUST Egg, and a simple mixture of food starch.
  • For the Cornstarch + Tapioca Starch ‘Egg’: Tapioca starch can be substituted for 1 tablespoon of cornstarch. 
  • For JUST Egg: Use 1/3 cup of JUST Egg instead of Bob’s Red Mill Egg Replacer and water. 

Storing the Ravioli Dough

If you’re not shaping the ravioli right away, you can keep the dough in the refrigerator for up to 5 days. Here’s how:
  • Wrap the dough tightly in plastic wrap to keep it from drying out.
  • Place the wrapped dough in an airtight container to make sure it stays soft and doesn’t absorb any other fridge odors.
  • When you’re ready to use it, let the dough sit at room temperature for about 15-20 minutes to make it easier to roll out.

Storing Shaped Ravioli in the Fridge

Once you’ve filled and shaped the ravioli, they can be kept in the fridge for about 2 days before cooking. Here’s what to do:
  • Lay the uncooked ravioli in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes it easy to transfer the ravioli later.
  • Cover the entire sheet with plastic wrap to protect the ravioli from drying out.
  • When you’re ready to cook, simply drop the ravioli into boiling water for 3-4 minutes until they float to the top and are heated through. Remove with a slotted spoon. 

Freezing the Ravioli

If you want to make the ravioli in advance or store leftovers, freezing is a great option. The ravioli can be frozen for up to 2 months:
  1. Place the ravioli in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours, or until they’re firm.
  2. Once frozen, transfer the ravioli to an airtight container or a freezer-safe bag. This prevents freezer burn and keeps the ravioli fresh.
  3. To cook from frozen, drop the ravioli directly into boiling water without thawing. Boil for 5-6 minutes until they’re cooked through and floating at the top.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gSodium: 355mgFiber: 3gSugar: 2g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Mains
Cuisine Italian

© Thank You Berry Much. Content and photographs are copyright protected. Sharing of this blog post is encouraged and appreciated, copying or pasting full recipes to any social media, website or print is strictly prohibited.
a vegan butternut squash ravioli cut in half exposing the creamy filling.

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Vegan butternut squash ravioli recipe.
vegan squash ravioli

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Founder Of Thank You Berry Much
Emily is the recipe developer and food photographer behind Thank You Berry Much. A former kitchen appliance designer with over a decade of plant-based cooking experience, her recipes combine food science and creativity to reimagine nostalgic comfort foods. The recipes she creates on the blog have been featured by Veg News, Plant Based News, and more.
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Recipe Rating





4.96 from 24 votes (23 ratings without comment)

3 Comments

  1. 5 stars
    I LOVED this recipe! The review wouldn’t let me give it any stars, but it would have been five stars from me. The dough was very tender, but with a nice bite to it. The filling was delicious. I added finely chopped toasted walnuts to the filling. I didn’t have sage so I used rosemary in the butter sauce. Delicious! This is going to be a go to for holidays.

    Reply

  2. Looking forward to trying this recipe. A couple questions, how long can we store them in the fridge fresh? If frozen I assume just cook them from frozen? Thanks

    Reply

    1. Hi Ken, you can keep them covered in the fridge (uncooked, wrapped well) for 2 or so days before they start to dry out. If you freeze them, just boil them straight from frozen and add a few minutes to the cooking time.

      Reply

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